The weather outside is newly cold and the rain clouds threaten up above. We’re driving through the city and jittery. It seems in one stretch of the road, people have lost all sense and we see a car coming right towards us going the wrong way in a one way road. A fat raindrop plops on the windscreen and some streets are closed off for a marathon or some sort of event. All I want is to be indoors and not to be threatened by the presence of pedestrians or drivers with a deathwish.
I arrive at Baroque just as a light rain falls down and take a seat in a warm bistro where the smell of bread and warm Winter food soothes me. Sometimes that’s all you need to right the day. Mr NQN joins me shortly afterwards after scoring a nearby park and the day suddenly looks much calmer and better.
We’re here to try out the Winter menu at Baroque Bistro and to taste the new season’s macarons in flavours such as chestnut and pear, black truffle and chai. The last time I was here I was making macarons with patissier Jean-Michel Raynaud. Today there is a macaron class in progress but this time we will eating. After a start like this morning’s I don’t think my nerves could have taken on macaron making.
Fricasse of calamari saffron cracker, crab cream
The calamari at first looking fat like it might be Israeli couscous is tender and the dish is restrained and delicate flavours from the lightly fragrant creamy crab soup to the very the saffron cracker which is thin and bubbly, like a very thin prawn cracker texture but with that unmistakable honeyed saffron flavour (and there are visible strands of the saffron dotted through it).
Confit bangalow pork neck, mussel and lovage emulsion, garlic, charred leek
The pork neck is a soft, melting slice of pork neck accompanied by three chargrilled leeks, a mussel emulsion and sweet baked garlic. The mussel emulsion is interesting, in fact it tastes more of mustard and the herb lovage than mussels but it is a lovely creamy accompaniment. They’re being generous with the leeks but really one or two leeks would have done proportion wise and I even enjoy pairing mouthfuls of the pork neck, the emulsion and the garlic without the leek. Interestingly this is based on a popular staff meal at Baroque (please form an orderly queue to work there!) with variations made of a pot of mussels with bacon, garlic, leek, celery and parsley. They use lovage which they grow themselves which is a celery tasting herb which like celery can overwhelm other flavours.
Barramundi, vadouvan, heirloom carrot, soubise, chicken vinaigrette
Have you ever heard of vadouvan? It’s what they consider a French curry and when they set down the barramundi in front of us the distinct but unexpected aroma of curry. The vadouvan which is dusted on top of the barramundi means that the barramundi needs a touch more seasoning as the skin s quite crispy but hard to cut against the moist fish underenath. It is paired with purple and orange heirloom carrots and a chicken vinaigrette which is quite mild. Piling the plate with chips gives it that saltiness.
Confit leg of Llandilo duck, glazed parsnip, roast onion, wood sorrel
The confit of duck from Llandilo in the Hawkesbury district, a new addition added just for Winter is paired with a creamy white onion soubise with roasted parsnips and a parsnip puree and veal jus and a few pieces of pineapple mint. There are two onion shells which hold a vinegar which isn’t quite as harmonious and we prefer it without the vinegar. The confit is soft and goes well with the soubise. Wood sorrel is an interesting flavour said to have a green apple skin flavour.
What diet? I may have eaten my body weight in these chips. I’m not telling…
I did leave room for these buttered beans too.
I wasn’t quite ready for salad though, but the parmesan crouton was a goody.
Valrhona chocolate tart, malt, passionfruit
Now dessert time was hotly anticipated. For not only did it bring us one step closer to the eagerly awaited black truffle macaron but I knew that it would be a goody in itself! The first dessert is a soft 70% Valrhona chocolate tart with a texture like a fruit curd hiding some of those tongue happy pop rocks inside. It is paired with malt ice cream and am ambrosial passionfruit curd which I went a little gaga over. In fact I went a bit gaga over this whole dessert. I know I know pop rocks are so last season but the flavours are just perfect together.
Verbena bavarois, walnut nougatine, blueberry, walnut ice
The bavarois has halved blueberries down the centre and the first thing I think about is how long that must take to plate up. The lemon verbena which is a strong aroma is paired with a walnut nougatine and walnut ice cream made from a walnut milk base as well as a sweet blueberry salad with syrup and a white peanut powder which dissolves like Persian fairy floss on the tongue. Whilst we liked each element we didn’t feel that they all went together and it felt like three separate desserts on the one plate. Because this was a preview tasting and the dishes were being tweaked they have since told us that the peanut powder won’t be a part of the dessert come Winter.
Black truffle and chai macaron
As dark as a racing horse the black truffle macarons are so very interesting. At the first bite your mouth senses resistence to the savoury flavour but the second and third and subsequent bites my mouth wanted more. And that’s my excuse for polishing off four of these in the space of a day whereas Mr NQN is less taken with it. The chai macaron reminds me of christmas with its strong clove aroma and it’s one that we both adore.
So tell me Dear Reader, what is your favourite macaron flavour? And which shop makes your favourite macarons?
NQN and Mr NQN dined as guest of Baroque
Baroque Bistro
88 George Street, Sydney NSW
Tel: +61 (02) 9241 4811
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63 Comments | Add your own
Everything looks so posh
! My favourite is the bavarois, so pretty…!!
I popped into La Renaissance yesterday and saw the very same truffle macarons on offer (at least, I think they’re the same). It was $6 compared to $2.50 for the ‘normal’ macarons, so I gave it a pass. Sounds like I should have tried it!
My favourite macarons are the ones from La Renaissance. Their macarons are always perfectly formed, filled and decorated, and 99% of the time taste AMAZING. My favourite flavour to date is the pear and chestnut one I had yesterday. It had reddish-brown shells with golden flecks. Beautiful!
I am so intrigued by the truffle macaron. Looks and sounds like a true experience!
Love the shot of the chocolate tart! Goodness knows how you fit in the macarons after that meal
I’m glad you enjoyed your meal…. I tried to go here last night (Saturday) with three friends after visiting Vivid festival for coffee and cake. It was about 9:30 pm. They would not let anyone having dessert inside the restaurant (even though it was probably 3/4 empty). We would have had to sit outside. Normally that would be okay, but it was a cold Sydney night and there was no outdoor heating. Many other people were turned away. Not a great first impression…
That black macaron looks just stunning. I’m impressed with your stamina after a meal like that.
The food looks and sounds great! I haven’t tried many macarons in Sydney other than Zumbos ones so would have to say his are my favorites. He made this amazing aubergine one once and that was amazing. And his pancakes and maple syrup one is pretty good too.
I’m so boring. My favourite flavour macaron is Vanilla. Tried the Baroque macarons the other day and they didn’t have any vanilla. Sacrilege!
I like eating at Baroque. The food is lovely. Not too expensive but good quality – a rarity in the Rocks!
I’m old school – I’m a Zumbo fan. His passionfruit and chocolate and salted caramel are my favourites. Although I have been known to partake of a sneaky Lindt delice for afternoon tea (near my old office). They do the trick.
Most of the food looks delicious but as someone who finds a meal with anything foamy on it loathsome…the crab cream on the first course looks a bit off putting. However I would have snaffled that gorgeous looking saffron cracker.
Restaurant itself looks stylish but a bit chilly looking for winter…hope they kept you warm with their wonderful food.
I love Pix Patisserie in Portland, OR. Personal favorites are the Flier de Sel, Cassi’s Violet, and the Tawny Port.
I think you accept polite negatives as well as positives – Have never been to the place and have no special desire to go! Unusual decor – yes, but the bare floors, high ceilings and too plain seating MAKE me feel cold!
! Why ‘play around’ with the calamari to such an extent, and tho’ I absolutely adore leeks and use them almost every day, those charred ones left me cold (again) 
! Some other ingredient combinations interesting. Macarons – well, I don’t have to say it, do I? OK, if I have to – something chocolatey!!
Come to Brisbane, it is warm and sunny here. I had a pretty good hazelnut macaron in Paris once.
We’re going here in July so I’m glad to have a little sneak peak of what we’ll be eating. Looking forward to a Macaron feast really.
You know, I’ve never really gotten into macaroons, but maybe I’ve not been eating the right ones!
I love the Salted Caramel Macarons at Patisse in Waterloo, they also make 6 other flavours: vanilla,violet,chocolate,pistachio,berry and passionfruit that are hard to choose between. I too was knocked back at Baroque last night whilst visiting the Vivid festival, half empty when we tried.
I can relate to Daniel’s comment – because I was one of the ones who was turned away at 9.30pm! It was frustrating that they pretty much just said “no” without giving people a reason…which I thought was a bit poor in terms of customer service. I mean, on their website it says the patisserie menu runs till late and dinner till 10.30pm on a Saturday so I was a bit baffled!
On a positive note – the chai macaron was really delicious!
My 19 year old son is visiting from Brisbane and was flicking through the SMH Good Food Guide in search for a “decent meal” in the city… and coincidentally noted Baroque Bistro, hoping it to be a good choice.
Thank you for your timely review and will definitely make time to visit this week if only for the desserts which made my tummy rumble as I ogled your photos with complete rapture.
My moto is to always make time and “room” for dessert, especially when they look as scrumptious and adventurous as those pictured above.
Mmm chocolate tart!
I haven’t tried enough macarons to have a favourite yet, I think more research is needed. A LOT more research
Have not had much experience in trying different macarons so I’m not an expert , needless to say I have eaten Adriano Zumbo’s and they are the ‘Bomb’!
Lorraine, an ideal opportunity for you to organise a Macaron ‘crawl’, where we go from place to place to eat the macarons and score them out of ten. If this comes to fruition, please put my name first on the list, Lol.
I have to be loyal and say that The Curious Chocolatier here in Canberra makes the best macarons
I love her black sesame and salted caramel, and am sad I missed out on her pecan pie and licorice flavours the other week!
P.S. I wish more places would use malt in desserts!
Barramundi looks amazing; I love white fish…I just found your blog and it’s fabulously delicious. Enjoy your weekend!
My favorite mac is a chocolate mac with a caramel filling and I make it and it’s the best mac I’ve ever had. Although I’ve never had one in Paris or this wonderful restaurant. Have I told you lately you have a great writing style! xoxo Mum
Oh Lorraine – we may go/be able to go to the restaurants which we share with you – but, each day, day-by-day, more people visit your ‘restaurant’ only to stay?! No high ceilings, no cold floors, noone being ‘uncomfortable’ – thank you for the fun of a very heartwarming ‘home place’ to visit. From around the world . . .
I think I need to do a whole lot more ‘research’ aka gobbling, before i can answer that question!
those char grilled leeks look tasty!
chai macroon omg *facepalm*, ive always wanted to visit baroque, everyone seems to rave about their pastries and sweets!!
I am a long time fan of Baroque, especially Wednesdays for their steak tartare, and it is almost impossible to chose a favourite from their selection of macarons as they all taste wonderful.
Some gorgeous food there. The black truffle macarons sound amazing. My favourite macaron flavour is licorice from Cacao.
That’s easy! Kaya Toast macaron from Luxbite in Melbourne.
The worst? Musk from Zumbo… yuck ;P
Pierre Hermé’s macaron are the best! Or Laduree. Just give me a selections box so I can decide what flavour I favour that day. Having to choose is too hard.
Now, that’s really posh. The tart caught my eye. That’s one real beauty!
With the risk of being howled down by Zumbo-tragics, IMO Baroque’s maracons leave Zumbo for dead, and I am yet to find a flavour that tops their salted caramel. @Lucy, Baroque is the sister bistro of Renaissance.
I’ve eaten at Baroque a few times, and while the food is delicious and very well prices for The Rocks, the service leaves a lot to be desired. The male waiters were so cool, it was almost kinda rude, but the female wait staff were okay. Shame, because like I said, yummy food, at a decent price. And delicious macaron! Love the salted caramel, and would love to try the chai flavour!
Unfortunately i have not had the pleasure of trying a good macaron.
No where in Toowoomba makes them and I made my own and other people said they were good but I didnt like my filling so if you have any competitions of winning some delicious macaron’s I will be first in line for it!!
Black truffle macaron OMG!! Sounds sooo amazing and they look perfectly round and glossy too. Looks like they’ve improved the presentation of their dishes here.
Now and forever my favourite macaron is salted caramel, preferably Adriano Zumbo’s!
It can be very scary on the road and I am certainly glad you are ok. Well worth the ride to enter a place to get a meal like this!
There is a little French patisserie on Sydney Rd, Brunswick that has a Chai macaron and it is most delicious. I’m rather enamoured with Chai flavoured anything so it was only natural that I would love this.
Actually, I made a Chai cake the other day which was such a winner. Dead easy to make and uses 4 or 5 steeped teabags of chai and then soaking a whole cup of sultanas in the tea. Best tea-cake and TEA cake ever! Wonderful. I’ll send you the recipe if you like! I found it in the Sunday Mercury (Hobart) while I was down seeing the parents the other week. Not sure where it was originally published, possibly Donna Hay.
Hi Esz- ooh yes please! I’d love the recipe, thank you!
Green tea macarons from The Cupcake Family in Melbourne, delish!
I love Baroque! It’s my favorite restaurant in Sydney. The best dish i had there was the white truffle risotto! It was my first truffle experience too! A shame it was just a one off thing.
My fav macron is salted caramel and it’s from Baroque.
WOW, love the bavarois, its gorgeous. I am nuts about the bav. Im not sure I have a fav flavor macaron, however Mr Macaron himself (Adriano Zumbo) showed us how to make a salted caramel popcorn macaron last year, that was pretty amazing.
Goodness! Everything looks gorgeous. I don’t even know where to start. Take me with you.. please…
I can’t say I know my favourite macaron flavour till I have tried them ALL. My work continues!
I must admit I ate soo many in Zurich, by the time I got to Paris and Cafe Laduree there, I couldn’t face anymore!
That duck drumstick looks like it’s cooked to perfection. I’ve not heard of this place and was just a little curious about prices. Is there a reason they are omitted here?
You must have the best job in the world. I have been travelling for almost six weeks and am just realizing how much I have missed your blog. Wonderful!
i love the chocolate passion fruit tart ::Pierre
I love all the photos in this post – perfect to gaze at instead of the wet weather outside my office window this morning!
My favourite macarons are Zumbo, MakMak and Lindt. Flavours would have to be salted caramel and anything fruity like passionfruit or mango.
I’ve been looking forward to Baroque’s new flavours, can’t wait to try the chai
Love this restaurant, glad it got showcased.
I must say i was most dissappointed with this establishment, having heard so much about their macaroons and fantastic deserts i was eager to try…on Saturday we were at the rocks and thought this would be a great coffee and desert spot, we walked into a an empty resturant at about 10.30pm and asked for a table for coffee and dessert we were told we would only be able to have this served outside in the freezing cold with no heating at all provided. we were not the only customers to walk away in a matter of 5 minutes very dissappointed and poo customer service!
A black truffle macaron – now that’s one flavour I would love to try. My favourite macarons (so far) have to be from Pierre Herme, but I haven’t had the pleasure of having the Parisian Laduree macarons.. have tried the London Laduree macarons and was not impresssed.
Didn’t look warm inside. I love the look of chocolate tart with passionfruit, I want one!
That chocolate tart looks to die for. Drooling!! lol
Im quite partial to the rice pudding macaron. Reminds me of my grandmother
Oh, now I am *hungry*! And also very strongly inclined to leave work right now so that I can go home and experiment with macarons…
My first time with macarons was in Paris from Laduree… favourite flavour was blackcurrant. It’s hard to go back when you’ve had macarons like that – kind of spoils you for anything but the best!
Hmm. Favourite Macarons?
I had some pretty delightful caramelised apple ones at Black Star on the weekend, but for me they still have to be the Rose Water ones from Baroque. I love the Salted Caramel as well, but the Rose Water is lighter and makes me feel less guilty, also I can eat more of them.
Nonsensical, but that’s just the way I roll.
I went to Baroque on Saturday on your recommendation and tried the black truffle. It was divine, definitely my favourite and I hate to admit it but I sampled them all.
I love the macarons at La Rennaissance for the texture and the way they’re always perfectly formed, but I love Zumbo’s for the adventurous flavours. I think if LR made a beetroot and raspberry macaron I’d buy the whole lot
Also, how good does that bavarois look?
I just ate 2 salted carmel macrons for breakfast… naughty me. Everything about this post was gorgeous!
walnut dessert looks like an art on a plate.. that was a really smart idea to put halved blueberries in the centre I couldn’t help by keep looking at thinking how is that put together.
My steak & veg does’t look so appetising for dinner now!
I love the white chocolate & green tea macaroons from La Renaissance and also the rose ones from Lindt.
I really love some of the whacky flavours that pastry chefs are creating for macarons. Black truffle, I really want to try one of those.
Hi NQN – we just noticed this post, and we thought we would share our own recent experience at Baroque with you too. We just launched our journal-blog, which focuses exclusively on the dessert end of our dining out. Please check out this link for our Baroque experience. http://momoandcoco.wordpress.com/2011/06/08/baroque/#more-936
If you go back to Baroque soon, we highly recommend their chestnut pear macaron (this is coming from previous extremely selective macaron lovers here hehe). Anyway, would love your comment or feedback also. A bientot, MoMo & Coco.
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